Perfect. Potato. Salad.
Fresh herbs are one of my favorite things about summer cooking and this recipe is a great way to showcase my garden’s bounty. The chopped herbs are tossed with warm potatoes, champagne vinegar and white wine to come together for a fabulous summer side dish. Ina Garten’s French style, no-mayo, potato salad is going to take your average summer barbecue to the next level. It’s a fantastic served as a side dish accompanying crab cakes, a grilled steak or even simple hamburgers.
The herbs can take some time to prep, but it’s worth it to serve up what everyone is sure to tell you, is the best potato salad they have ever had. After making this homemade potato salad, you never serve the stuff from the deli counter ever again! [/vc_column_text]
This recipe is best if served within a few hours of making, warm or at room temperature, however, this dish holds up pretty well for about 24 hours if you need to make it in advance. After that, the herbs start to brown and breakdown. If refrigerated, take out about an hour before serving to take the chill off.